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1
Cut off the leafy top of the pineapple, then carefully cut off the rind.
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2
Using a sharp knife, make a series of spiral cuts to remove the eyes.
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3
Place the sugar, cinnamon, and cloves, if using, in a bowl and stir to mix.
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4
Set up the grill for spit-roasting following the manufacturers instructions and preheat the grill as hot as it will get.
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5
Thread the pineapple onto the rotisserie spit crosswise so the spit passes through the middle of the fruit and the ends will be closest to the fire.
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6
Working over a tray or sheet pan, sprinkle some of the cinnamon sugar on all sides and the ends of the pineapple, crusting it as thickly and as evenly as possible.
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7
Youll use about half of the cinnamon sugar.
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8
When ready to cook, attach the spit to the rotisserie mechanism and turn on the motor.
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9
Spit-roast the pineapple until it is darkly browned on the outside.
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10
This can take as little as 10 minutes or as long as 20 depending on how hot your fire is.
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11
(I suggest doing this on a charcoal-burning rotisserie, which gets hotter than a gas one.
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12
Keep the grill covered, which will make it hotter, still.)
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13
Halfway through spit-roasting, brush the pineapple with the melted butter and sprinkle the remaining cinnamon sugar over it.
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14
Take the pineapple to the table on the spit on a cutting board.
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15
Remove the spit and slice the pineapple crosswise.
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16
Serve the hot pineapple with ice cream and a sprig of fresh mint.
